La carne, il pane e la passione per il nostro lavoro
“IL MARANGO” is the Angus of the Italian supply chain that comes from a cross between a pure Angus Aberdeen and a Maremmana. A livestock production that is the result of long research, started by HQF ITALIA and located in the province of Rome: each animal is raised in the wild for 6/7 months and then for a further 10-12 months follows the certified “Marango Fioc” diet. The diet requires the use of exclusively vegetable products, excluding breast milk during the breastfeeding period and until weaning. Our bread is baked daily with a careful selection of flours, to give added value we have the wood oven cooking and the meticulous preparation of our baker for this food that is present on every table in the world. Our passion, the same that has brought us here today and the same that daily encourages us to continue research in order to always satisfy our customers. Enjoy the view looking for that nuance that to every eye is always different but still magical.
Polish Scottona beef is renowned for its natural marbling; it is tender and flavorful, thanks to breeding techniques that meet the highest quality standards at every stage of the process, from grazing to slaughter.
• Base: White with Fiordilatte Mozzarella. • Topping: hand-made fried potato chips, pink peppercorns and lime mayonnaise. SPECIAL FEATURE: ROLL THE PIZZA BY THE CORNICE AND EAT TO ENJOY THE FLAVOUR AND CRISPINESS OF THE FULL PIZZA.
GRAPES COMPOSITION: Pecorino, San Giovese • First step: The must ferments separately. Use of wood: Part of the mass ages in small oak barrels (barriques). Use of steel: The remaining part of the mass ages in steel tanks at a controlled temperature. Aging in bottle: After the blending of the masses and the secondary fermentation, the wine rests on its fine lees directly in the bottle to develop complexity and stability. • Alcohol content 11.5% • Region: MARCHE • Vintage 2023
Main characteristics Grapes: Pinot Noir (50–55%), Pinot Meunier (20–25%), Chardonnay (15–20%) Ageing: At least 24 months on the lees, with a further 6 months after disgorgement Alcohol content: 12% Dosage: Brut
GRAPES COMPOSITION: 100% Pinot Noir • Aged 36 months on the yeasts, after a light maceration on the skins • Alcohol content 12.5% • Region LOMBARDY • Vintage 2023
GRAPES COMPOSITION: 100% pecorino • 12 months in French tonneaux followed by a further period in the bottle • Alcohol content 13% • Region MARCHE • Vintage 2021
GRAPES COMPOSITION: 70% Corvina 30% Rondinella • Aging: The wine ages in large barrels for 6 months, followed by 2 months in concrete containers. • Alcohol content: 13% • Region: Veneto • Vintage: 2024
GRAPES COMPOSITION: 100% MERLOT • Aging: aged in new and used oak barrels, before bottling the wine rests in steel tanks, no clarification no filtration • Alcohol content 13% • Region FRANCE • Vintage 2023
GRAPES COMPOSITION: Sangiovese, Montepulciano • Aged for almost a year in French barrels but only a small portion of the total mass is refined in steel • Alcohol content 14% • Region MARCHE • Vintage 2024
GRAPES COMPOSITION: Sangiovese, Merlot • Malolactic fermentation in barrique and subsequent refinement in French oak tonneaux for approximately 15 months • Alcohol content 14% • Region: MARCHE • Vintage 2021
GRAPES COMPOSITION: MONTEPULCIANO 100% • Aged in small wood for 12 months followed by 8 months in bottle • Alcohol content 14.00% • Region MARCHE • Vintage 2021
Production area Estate-owned vineyards located in the municipality of Castorano Grapes Montepulciano 70%, Sangiovese 30% First harvest and bottled 1993 Alcohol content 14%. 5 VOL Format 750 ml Altitude 200 m above sea level Soil type Clayey and calcareous Planting density 5,000 vines per hectare Pruning Guyot Yield per hectare and per vine 6.5 quintals – approximately 1.2 kg of grapes Harvest Mid-October, by hand, early in the morning or late in the afternoon in small crates placed in cold storage, before arriving at the cellar Vinification In temperature-controlled steel fermentation tanks. Maceration on the skins lasts approximately 28 days. Aging takes place in new barriques for 18 months
First bottled harvest 2019 Production area Estate-owned vineyards located in the municipalities of Offida and Castel di Lama Grape variety Montepulciano, Cabernet Sauvignon, Merlot, Syrah. Average altitude 200-250 meters above sea level Soil Clayey and calcareous Pruning Guyot Planting density 5,000 vines per hectare Harvest First ten days of September for Merlot and Syrah, early October for Cabernet Sauvignon, and mid-October for Montepulciano Vinification in steel fermentation tanks. Maceration on the skins varies for each individual variety that makes up this blend, approximately 15 days for Merlot, 20-25 days for Syrah and Cabernet Sauvignon, up to 30 days for Montepulciano. Aging takes place in new 300-liter barrels for 18-24 months. The final blending takes place at the end of the aging phase. The wine then ages in the bottle for 3 months.
Ziggurat is an organic Montefalco Rosso DOC that combines the elegance of Sangiovese with the structure of Sagrantino, with small percentages of Merlot and Cabernet Sauvignon.
Arapace – Montefalco Sagrantino DOCG: A red wine with great personality, made from 100% Sagrantino. The nose reveals intense aromas of blackberry, blueberry, cherries in alcohol, carob, licorice, and chocolate.
GRAPES COMPOSITION: Montepulciano 100% • Aged in new French oak barrels for 24 months followed by 12 months in the bottle • Alcohol content 14% • Marche region • Vintage 2019
GRAPES COMPOSITION: 60% Montepulciano, 40% Sangiovese • Maturation: Montepulciano: in 50 hl barrels for 18 months. Sangiovese: in 50 hl barrels for 18 months. Refinement: in bottle for at least 12 months. • Alcohol content 14% • Region MARCHE • Vintage 2022
GRAPES COMPOSITION: 100% Montepulciano • Aged 4 months in steel and 12 months in barrique, 50% new and 50% second passage. Average life of the wine: Suitable for aging. • Alcohol content 15.5% • Region ABRUZZO • Vintage 2022
GRAPES COMPOSITION: 100% Montepulciano • Refinement spontaneous fermentation on the yeasts followed by new wood for 24 months before being bottled where it rests for 18 months before being marketed • Alcohol content 16% • Region ABRUZZO • Vintage 2020
• TENUTA SAN LEONARDO TERRE: CABERNET MERLOT AND CARMENERE
• TENUTA SAN LEONARDO TERRE : CABERNET MERLOT E CARMENERE
Grape varieties Cabernet Sauvignon, Merlot, Carmenère Vinification Spontaneous fermentation and maceration for 12-15 days in small concrete tanks with several daily pumping overs and sporadic délestage. Ageing Ageing for 12 months 50% in concrete and 50% in medium-toasted French oak barriques and tonneaux of second and third passage, followed by the final assembly. The wine is finally bottled and remains for at least 6 months in our cellars. Aging resistance 5 years and more. Formats Bottle 0.750 l.
GRAPES COMPOSITION: Sangiovese 100% • Aging The wine ages for 3 years in oak barrels of different capacities, before being bottled. It is then kept in the cellar for a year before being marketed. • Alcohol content 14.5% • Region TUSCANY • Vintage 2020
GRAPES COMPOSITION: Cabernet Sauvignon, Carménère, Merlot • At least 3 months in cement tanks, 18-24 months in barrique, then at least 12 months in bottle • Alcohol content 13% • Region TRENTINO ALTO ADIGE • Vintage 2020
GRAPES COMPOSITION: Johanniter 100% • Vinified in steel with the skins in contact with the must for 2 weeks at a controlled temperature, obtaining a modern orange wine. After alcoholic fermentation and separation of the skins from the wine, the refinement phase in steel for 5 months followed. • Alcohol content 11.5% • Region MARCHE • Vintage 2024
The aroma and taste of the "yeast cloudy" wheat beer are characterized by a fine top-fermented floral yeast character and an unmistakable and distinct banana aroma. The first impression on the taste buds is full-bodied, very soft and delicate with a lively champagne-like tang. A light, typical wheat beer flavor is expressed, the bitter tone of which is barely perceptible. The crisp and refreshing Ayinger Bräuweisse will impress every wheat beer connoisseur with the first sip.
Beer, golden yellow in color, with a light hint of malt: Hell is the everyday drink in Bavaria. Together with Weizen, it is the most popular beer in southern Bavaria. With a particularly full flavor and pleasant effervescence, it is a beer with a soft and malty character.
IPA STYLE ALC 5.6% VOL The great drinkability of this beer is due to the pleasant initial sensation of freshness, followed by the intense citrus aroma with exotic and slightly resinous nuances.
Description STYLE – BELGIAN SPECIALITY ALE ALCOHOL CONTENT 7.0% SERVING TEMPERATURE 7/9°C Smooth and full-bodied with notes of caramel. Excellent with grilled red meats, prosciutto, cured meats, and mature cheeses. AWARDS SLOW FOOD GUIDE TO ITALIAN BEERS 2023: Unmissable Beer
STYLE – BIER DE MARS ALCOHOL CONTENT 6.5% SERVING TEMPERATURE 7/9°C Delicate floral notes and a full, aromatic flavor characterize this seasonal beer. Versatile in pairing, it is the ideal accompaniment to vegetable pies.
STYLE – BELGIAN BLONDE ALE ALCOHOL CONTENT 5.6% SERVING TEMPERATURE 7-9°C Very drinkable, fresh and thirst-quenching with a herbaceous and fruity aroma. Pairs well with Pesto Genovese, focaccia, vegetable pies, white meats, and baked fish. AWARDS SLOW FOOD GUIDE TO ITALIAN BEERS 2017: Birra Quotidiana
STYLE – BLANCHE ALCOHOL CONTENT 4.7% SERVING TEMPERATURE 7-9°C Smooth, light-bodied, and pleasantly refreshing. Ideal as an aperitif, it pairs well with fish, white meats, and lightly dressed first courses. AWARDS SLOW FOOD GUIDE TO ITALIAN BEERS 2017: Birra Quotidiana
Bottle: 0.75 l Style: Our interpretation of the Golden Ale style, with spelt and honey Alcohol content: 5.6% Serving temperature: 8°-10° C Foam: Fine and creamy Colour: Gold with light orange reflections Appearance: Slightly hazy Production technique: Second fermentation in the bottle with maturation on the yeasts IBU: 28